Preparation

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.

Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.

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Excellent! Used frozen crawfish, left the crust on the bread, and (per other reviewers) added three whisked eggs before baking. Everyone loved it!

A Cook from Chicago / 11.30.14

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The best stuffing period. Can't overemphasize the importance of using good bacon. I use Nueske's because it's the best bacon in the world! And do make the effort to find crawfish. Ask the guy behind the fish counter. Sometimes it's packed away in the freezer!

zachcoco from Minneapolis, MN / 11.22.14

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I made a 1/2 test batch - used shrimp as Crawfish tails are only available frozen right now.
But Crawfish would really rock.
I Used 1/2 homemade shrimp/chicken stock. A few suggestions-I used pre-torn (hubby wants turnip) greens--next time I'll tear myself as they were rather long w tough stems. My husband loved it but suggested cornbread next time. I think I will sub bacon w chaurice sausage since we didn't taste the bacon and I bought the $$ stuff.
One could eliminate meat use veggie/seafood stock for vegitarien only.

cosmiccook from NOLA / 11.28.12

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Fantastic! Recipe
says you can replace
shrimp for the
crawfish but I think
if you can find the
CF do it, cause it
adds a particular
salty sweetness. As
well I added more
liquid to the
stuffing than called
for and glad I did
cause it was super
moist, give it a try
for Christmas
perhaps, a
delightful dish!

jordanohill / 11.27.11

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This was so delicious! I made half a
recipe for Thanksgiving and wished I
made the entire recipe. I saved 1/2
pound of crawfish... and I'm making this
again for a scrumptious New Years
Eve dinner... steak and more greens to
go with. Will be super yummy!

A Cook from Nashville, TN / 12.31.09

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Outstanding! I can't wait to make this again. I knew I would like it because I love greens but I was worried about my husband who loves his traditional turkey dressing. He said this was the best, most flavorful dressing he's ever tasted.

jimmela from Atlanta / 11.28.09

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Excellent stuffing! We make it for every holiday. We omit the crawfish or shrimp and it is still excellent!

BONAFIDE1717 from South Jersey / 11.25.09

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I MADE THIS RECIPE YEARS AGO. I 'M DOING IT AGAIN THIS YEAR .I LOVE IT

pstanky from NEW YORK / 11.23.09

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Made this last
night to test for
this upcoming
Thanksgiving. It's
going to be my
stuffing for this
year. My husband
and I really liked
it. I did use the
frozen crawfish and
I drained the
excess liquid. I
also added some
rosemary and 1/2
teaspoon of cayenne
pepper to the
vegetable mixture
and also more
garlic. Before
putting into the
oven I added 3
beaten eggs. So
glad to have a new
recipe.I made the
Herb-Roasted Turkey
With Shallot Pan
Gravy from this
website and the
turkey was good
enough, but my
husband thought the gravy was the best I had ever made!

A Cook from Dallas, Tx / 09.22.08

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Oh My God!!! I made this stuffing in my cafe today and served with a Cajun Turkey, people were coming back for seconds!! I used a couple different types of bread and didn't cut the crust off, it was fabulous! Keep an eye on your salt, it doesn't take much. Will make again for sure!!